This creamy Vegan Pumpkin Pasta with Sage recipe is total Fall deliciousness! With pumpkin puree and warm Fall spices like cinnamon and nutmeg, and also fresh sage, this is total comfort and cozy in every bite! Best part is it is ready in less than 30 minutes!
This pasta is totally vegan and could be made gluten-free using your favorite GF pasta.
We are talking about a pasta that you could make for a very special date or for the kids (my kids just love the pumpkin sauce!).
Here’s why I LOVE this recipe:
- Super creamy and healthy: This sauce really creamy and dairy-free! It’s made with pumpkin puree and nut milk (I used unsweetened almond milk).
- Comfort of Fall: Just one bite brings you all Fall flavors you love. Coziness on a plate!
- Ready in less than 30 minutes: This pasta dish is pretty quick to make! The sauce takes about 20 minutes to cook up. You can make the pasta while the sauce finishes coming together. Perfect for a busy weeknight!
What ingredients are in this creamy pumpkin and sage pasta?
Here is all you need to make this delicious Fall pasta recipe:
- pumpkin puree
- ground cinnamon
- ground nutmeg
- sea salt
- freshly ground pepper
- white wine (use water if you do not have any wine on hand or don’t drink)
- fresh sage
How to make creamy pumpkin pasta with sage
First thing is to gather all the ingredients.
Start by heating the butter and oil in a large skillet (I used margarine and extra-virgin olive oil). Add in the onion (I used purple onion) and cook until it shimmers and is translucent. Add in some flour if you’re using to thicken the sauce (or a bit of cornstarch mixed with a bit of water stirred together to dissolve). You could even make the sauce without thickening it.
Next, add in the wine and cook until it reduces. Add in the spices, salt and pepper.
Add in the pumpkin puree and the milk (I used unsweetened almond milk). While you prep the sauce, the pasta is cooking. Once the pasta is ready, reserve some of the cooking water.
Drain the pasta and add it to the pan with the sauce. Stir to combine it all together and add a bit of the pasta water to thin out, if needed. Stir in the chopped fresh sage. Taste the sauce adjust the seasoning to your taste (more salt and pepper or add a little kick with some spice, like cayenne pepper).
I used penne pasta, but you could use spaghetti or even rigatoni. Whatever pasta you like would really work.
How to thicken the pumpkin and sage sauce
You could add a tablespoon of flour to the sauce and whisk it together while you’re making it. Or in a small bowl, add a tablespoon of cornstarch and a tablespoon of water. Whisk together and add to the sauce. If it seems too thick while it’s cooking up, add a bit more milk (I used unsweetened almond milk) to loosen and thin it out a little.
How to store creamy pumpkin pasta
Once the pasta has cooled, store any leftovers in an airtight container or a zipped lock freezer bag in the refrigerator. It will stay fresh for up to 3 days. Any leftover sauce could be stored separately.
Can you freeze the pumpkin sauce?
Yes, you can make the sauce and store it separately in an airtight container or zipped lock freezer bag. Store for up to 3 months. I do not recommend storing the pasta mixed with the sauce.
Some other pumpkin recipes you’ll enjoy:
- Roasted Butternut Squash and Pumpkin Lasagna
- Pumpkin Cranberry Scones
- Sourdough Pumpkin Coffee Cake
- Paleo Pumpkin Pancakes
Vegan Pumpkin Sage Pasta
- 1 pound penne pasta
- 1 Tablespoon extra-virgin olive oil or mild flavored oil you like
- 2 Tablespoons margarine I used Earth Balance, use butter if you’re not vegan/dairy-free
- 1 small onion minced (I used purple. Sweet, or white onion or shallot works fine)
- 1 teaspoon sea salt
- ½ teaspoon crushed black pepper
- 1 cup pumpkin puree
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup white wine
- 1 cup milk I used almond milk
- 2 Tablespoon fresh sage chopped
- Bring a large pot of water to a boil and salt it. Cook the pasta making sure it's not quite al dente (so about 1 minute less than the cooking time, because you'll be combining in pan with the sauce and heating together and it will cook a little more).
- While the pasta is cooking, prep the pumpkin sauce.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes.
- Add the wine (water, if you’re not using wine), cinnamon, nutmeg, and simmer until it reduces (about 3-5 minutes). Stir in the pumpkin puree and add in the milk. Stir to combine. Check seasoning, and add some more salt and pepper, if needed.
- When pasta is cooked reserve some of the pasta water (1/2 cup is good), drain well and immediately add the pasta to the pan with pumpkin sauce. On medium heat, give it a nice stir to combine it all together. If it’s too thick, loosen it with a little bit of the reserved pasta water and stir it all together.
- Spoon it out onto plates. Add some more crushed black pepper (if you like). Sprinkle on the chopped fresh sage. Enjoy!
- Pumpkin: I used canned pumpkin (not pumpkin pie filling). You could make this with your own homemade pumpkin puree.
- Spices: Adjust them to your taste. I add the spice and taste and then always end up adding another dash of cinnamon or nutmeg or both. I like mine to have more of the spice flavor, so adjust yours to your taste.
- Milk: I used unsweetened almond milk. You could use whatever nut milk you like or use heavy cream or regular whole milk (if you’re not vegan or dairy-free).
- Sage: The pasta really comes together with the fresh sage. IF you can’t get your hands on any, make it with some fresh thyme. If everyone likes the fresh sage, stir it into the sauce before combining with the pasta. If not everyone enjoys it, sprinkle it on the plates for those that like it.
- Serve: Enjoy this pasta as soon as it cooks. The sauce will not stay creamy as it cools down.